# Components:
→ Pork Chops & Gravy
01 - 4 bone-in pork chops, approximately 1 inch thick
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon paprika
05 - ½ teaspoon garlic powder
06 - ½ cup all-purpose flour, plus up to 2 tablespoons for gravy
07 - 2 tablespoons vegetable oil
08 - 2 large yellow onions, thinly sliced
09 - 3 cloves garlic, minced
10 - 2 cups low-sodium chicken broth
11 - 1 teaspoon Worcestershire sauce
12 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
13 - 2 tablespoons unsalted butter
→ Cornbread
14 - 1 cup cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon sugar
17 - 1 tablespoon baking powder
18 - ½ teaspoon salt
19 - 1 cup whole milk
20 - 2 large eggs
21 - ¼ cup unsalted butter, melted
# Method:
01 - Heat oven to 400°F.
02 - Season pork chops evenly with salt, black pepper, paprika, and garlic powder on both sides.
03 - Lightly coat each pork chop in all-purpose flour, shaking off any excess.
04 - In a large skillet over medium-high heat, warm vegetable oil and sear pork chops until golden brown, about 3 minutes per side. Remove and set aside.
05 - In the same skillet, sauté sliced onions until they become soft and golden, approximately 7 minutes. Add minced garlic and cook for an additional minute.
06 - Sprinkle up to 2 tablespoons of remaining flour into the skillet and cook for 1 minute. Gradually whisk in chicken broth, scraping up browned bits. Add Worcestershire sauce and thyme, then bring to a gentle simmer.
07 - Return pork chops and accumulated juices to the skillet. Spoon onion gravy over pork chops, reduce heat to low, cover, and simmer for 25 to 30 minutes until pork chops are tender. Stir in unsalted butter before serving to enrich gravy.
08 - In a mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt.
09 - In a separate bowl, whisk together whole milk, eggs, and melted unsalted butter.
10 - Pour wet ingredients into dry ingredients and mix until just combined. Transfer batter to a greased 8-inch baking dish or cast iron skillet. Bake for 20 to 25 minutes until cornbread is golden and a toothpick inserted in the center comes out clean.
11 - Plate the pork chops smothered in onion gravy alongside warm cornbread for a complete meal.
